Impromptu Family Dinner with CAVA

I think I’ve mentioned once or twice on here that every week—Wednesday for us—I have a family dinner night with my mom and sisters. They’ll come over and I’ll make dinner and we all just catch up on the past week. It’s a great way to spend some much needed quality time with the women that raised me, and I look forward to it every week. I highly recommend that everyone give it a shot for yourselves. It doesn’t have to be every single week like with my family, but maybe once every other week or once a month. I know that you’ll enjoy it. I’m partnering with my friends over at CAVA on their “Be Here, At Home Campaign.” I think that it’s important, especially in this day and age, that we all create some memorable experiences over food, disconnecting from our phones and reconnecting with our world and the people around us. Whether that’s just having a technology-free dinner at the table any night of the week, or throwing an impromptu family dinner. With CAVA’s delicious dips and spreads, you can really create something very special. I’m sharing three recipes today; Roasted Harissa Potatoes with Tzatziki, Roasted Lemon Broccolini with Crazy Feta, and Grilled Hummus Flatbread. They’re extremely easy to whip up and are packed with so much flavor. Grab a few of CAVA’s dips at Whole Foods on the way home and start creating your memorable experiences with those you love.

Let’s start by making the potatoes. Toss them on a baking sheet with olive oil, salt, pepper, oregano, and harissa until evenly combined. Give the pan a shake to ensure they’re all in an single layer.

**Note: I’m using a mixture of baby yellow, red and purple potatoes that I’ve just cut in half. You can also use a mixture or all of just one kind of potato.**

Roast in a preheated 425 degree F oven until golden brown and crispy, about 25 to 30 minutes, giving them a toss about halfway through baking. Transfer them to a platter and sprinkle with fresh parsley and oregano. Serve with lemon wedges on the side, and tzatziki for dipping!

To make the broccolini, toss on a baking sheet with olive oil, salt, pepper, chopped garlic, fresh lemon zest and lemon juice until well combined.

**Tip: If you can’t find broccolini at the store, feel free to use regular broccoli instead. Trim off the steams and cut into florets, and then proceed as directed! This would also be great with cauliflower as well.**

Roast until charred and just beginning to crisp, about 20 to 25 minutes. You’ll want to toss the broccolini halfway to ensure even cooking. Transfer to a plate or platter and serve with CAVA’s Crazy Feta spread!

**Tip: CAVA’s Crazy Feta is addicting and super flavorful which lends itself well to the broccolini. It’s a jalapeño-infused whipped feta spread that you’ll want to put on everything. If you can’t find it for some reason, feel free to serve it with a garlic hummus or even tzatziki would work great a well!**

To make the grilled flatbread, cut the pizza dough in half and then roll out into long thin rectangles. Brush the tops with olive oil, and place on a hot grill. Cook for about 2 to 4 minutes on the first side. Flip over and continue to cook on the second side for about 1 to 2 minutes. Transfer to a baking sheet and continue grilling the rest.

**Tip: If you don’t have an outdoor grill you can make these on one of those stovetop grill pans. Just keep in mind that you’ll have to make them a lot smaller. More individual pizza size to make sure they fit in the grill pan.**

Another important thing to keep in mind is that I’m using store-bought pizza dough to make this. Why create more work for yourself by making the dough from scratch? Let’s make things easier on ourselves. Spread the top of each grilled flat bread with spicy hummus.

**Note: This hummus does have a bit of a kick to it, so if you’re not the biggest fan of heat…then feel free to use whatever flavored hummus you like!**

In medium bowl toss together the arugula with olive oil, salt, pepper and lemon juice until well combined. Place on top of the flatbread and then sprinkle with thinly sliced red onion, pomegranate seeds and crumbled feta.

If you want to step away from the vegetarian aspect of this meal, and would like to include some kind of protein, this would be the place to do it. Sliced up grilled chicken would be great on this flatbread!

Gather your feast together and serve the Grilled Hummus Flatbreads with the Harissa Roasted Potatoes with Tzatziki and the Lemon Roasted Broccolini with Crazy Feta. I like to lay out some more of the dips I used in the recipes for snacking on as well. Serve with fresh vegetables and/or crackers and warmed pita bread to really complete your impromptu dinner.

Hopefully these recipes will inspire you to gather your family and friends and throw an easy last minute dinner party. It doesn’t have to be elaborate or over the top at all. You can pick up some store-bought conveniences like pizza dough, and of course some CAVA dips, to really help you achieve success. This summer let’s focus on getting our lives back from technology and really appreciate making great memories with those loved ones around us.

**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**

To make the potatoes, place them on a baking sheet along with the oil, salt, pepper, harissa, and oregano. Give it a toss to evenly combine and then shake the pan to ensure they're all in an even layer. Roast until golden brown and crispy, about 25 to 30 minutes, giving them a toss halfway through. Transfer to a platter and top with fresh parsley and lemon wedges on the side. Serve with tzatziki for dipping.

To make the broccolini, place on a baking sheet and toss together with the oil, salt, pepper, garlic, lemon zest and lemon juice until evenly combined. Roast until slightly charred, about 20 to 25 minutes. Transfer to a platter and serve with Crazy Feta dip.

To make the flatbread, preheat an outdoor grill to about medium-high. On a lightly floured work surface, cut eat pizza dough in half. Then working with one half at a time, roll out into a long thin rectangle. Brush the top with olive oil and then place on the hot grill. Cook for about 2 to 3 minutes on the first side, flip over and continue to cook for another 1 to 2 minutes. Transfer to a baking sheet and continue grilling the rest of the dough in the same way.

In a medium bowl, toss the arugula with a bit of olive oil, lemon juice, salt and pepper. Spread each grilled flatbread with hummus, and then top with dressed arugula. Sprinkle with red onion, pomegranate seeds and feta. Serve with potatoes and broccolini for a complete meal. Enjoy!

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